Cut lamb into 1/2 inch strips or 3/4 inch cubes, then toss meat with the crushed spices, ground cumin, salt and dried chiles. Choose your protein adventure. Stir frying the lamb also ensures tender meat by quickly cooking thin strips of lamb. Heat 1 tablespoon of vegetable oil in a wok over a high heat until smoking-hot. https://www.goodfood.com.au/recipes/stirfried-cumin-lamb-20130425-2ih0x Sadly, I was unable to find the recipe card (I know its around here somewhere!) Cumin lamb, called zī rán yáng ròu (孜然羊肉) in Mandarin, is deliciously unsubtle. Achieving the perfect cumin lamb stir fry. While you may associate stir fry with Chinese food, the technique lends itself well to Middle Eastern flavors, as it does here in this delicious lamb stir fry. For many home cooks, lamb can be a hit or miss situation—overcooking makes for tough meat. Not here! I like to stick with lamb for the stir-fry because lamb has a strong flavor that pairs well with the spices and aromatics. It has opened my eyes to the variety in Chinese food, bringing in ingredients like homemade pickled bamboo, the increasingly present and always numbing Szechuan peppercorn, and the use of lamb, often with cumin. Once cut, combine the lamb with the marinade ingredients in a bowl—cumin powder, cornstarch, oil, light soy sauce, and Shaoxing wine.Set aside and marinate for 30 minutes. Toast cumin seeds in dry skillet over medium heat, shaking pan occasionally, until fragrant, a minute or 2. The best option is to buy a lamb steak cut from the leg because it’s easy to debone and prep. Here are some short but very important notes to help you cook the real-deal cumin lamb with perfectly cooked meat and a bold flavor. Toss together lamb with cumin, chili, garlic, soy sauce, a large pinch of salt and a healthy grinding of pepper. Add the Cut the meat to proper size. Heat a large wok to a very high temperature, add oil, then add the onion and white part of the scallions until they just start to char. Pad lamb dry with paper towel before cutting. 4. Chop onion into slices, and chop the scallions. 1. Cumin Lamb Stir Fry This meal was inspired by a meal that used to be offered by Chef'd (remember them?). Cumin Lamb Recipe Instructions. Cumin Lamb Stir-Fry My favorite Chinese restaurant in the area is owned by people from Chengdu, in the Szechuan province. Although cutting the lamb into thin slices is the most popular way in Chinese restaurants, I stick to cubes when it comes to home cooking. Transfer to a bowl. Cut lamb into 1/2-inch cubes (easier if meat is firmed in the freezer for 15 to 45 minutes). Stir-Fry because lamb has a strong flavor that pairs well with the spices and aromatics very notes. A lamb steak cut from the leg because it ’ s easy to debone and prep medium. 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